North Indian lunch recipes | Lunch menu 25

North Indian lunch recipes, a simple menu that makes you feel comfortable to eat, as well as to prepare. Super easy menu.

This post is a part of my Lunch menu series. Looking for an quick but complete north Indian lunch recipes? Then this menu is for you.

I actually do not write all the recipes in one post, but link to respective recipes. Do check them for detailed recipe.

I clicked two south Indian lunch menu plans last week, having posted one already last time, this week wanted to go for a north Indian lunch menu.

I bought a bunch of freshest methi leaves sometime back. Along with that bought vazhaipoo (banana flower).

I usually cook it as soon as I buy, otherwise I will keep forgetting or postponing, that it would become spoilt.

Same way, I kept this methi leaves to clean and at last, when I saw the leaves starting get yellow, then I took it and cleaned and froze it finally.

Tip of the week

I always freeze methi leaves - Separate, clean, wash and spread in a clean kitchen towel.

Once excess water is absorbed, I freeze it in ziploc flattened. I use it in methi roti, Methi mutter malai, Methi pulao.

You can just add it directly or thaw if you want.

Basmati rice - Soaking basmati rice in hot water for 15 to 20 minutes gives long grain after cooked.

I love love this methi thepla or roti – both eating and making. It comes out so so soft and the rolling part is so very interesting. So satisfying to roll theplas.

For this menu, I had methi leaves frozen, so my job was easy making it. If you too plan to make methi recipes, you can clean and freeze it when you are free.

Like you can do it while watching tv or talking over phone. Ok lets see how I prepared this lunch menu. (considering you have methi leaves ready)

Preparation

1. Soak basmati rice at least ½ hour before cooking it. I always soak basmati rice as much as I can for long time. It ensures cooking with less water, so you get separate grains still soft too.
2. Fry the methi leaves and add it to the atta (usually frozen methi leaves - I add as such without frying), add all the other ingredients needed and prepare the dough with buttermilk and set aside.
3. Pressure cook dal and rice in two containers in a pressure cooker. You can do this according to your availability, do it two times in the same cooker, use two cookers etc.
4. Chop onion, capsicum and tomatoes and other needed ingredients like green chillies coriander etc. mean while.
5. Boil water and keep the paneer cubes immersed in water. By now rice and dal would be done and fluff the rice, mash the dal and keep aside.
6. Temper for dal and then prepare kadai paneer. Lastly roll and keep the theplas in hot pack.

That’s it, toast papad and keep ready pickle and curd/ dahi in the table and you are ready for the lunch.

Lunch with methi roti/ thepla, kadai paneer, dal tadka, steamed rice, papad, pickle, dahi. Check out the links for the recipes

1. Methi roti/ theplas recipe
2. Kadai paneer recipe
3. Dal tadka recipe 

Check out other paneer recipes here. 

You can also try other sabzi like cauliflower sabzi, aloo gobi, aloo gobi mutter, baby corn sabzi, aloo bhendi fry.

Other dals like simple dal tadka, green moong dal fry, dal palak or dal makhani.

Recipe card

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5 from 1 vote

North Indian lunch recipes

North Indian lunch recipes, a simple menu that makes you feel comfortable to eat, as well as to prepare. Super easy menu. Methi thepla, kadai paneer, dal tadka, rice, papad, pickle & Dahi

Course Main Course

Cuisine Indian

Prep Time 20 minutes

Cook Time 45 minutes

Servings 3

1x2x3x

Cup measurements

Ingredients

• Methi thepla
• Kadai paneer
• Dal tadka
• steamed rice
• Papad
• Pickle
• Curd

Cook ModePrevent your screen from going dark

Instructions

• Soak basmati rice at least ½ hour before cooking it. I always soak basmati rice as much as I can for long time. It ensures cooking with less water, so you get separate grains still soft too.
• Fry the methi leaves and add it to the atta (usually frozen methi leaves - I add as such without frying), add all the other ingredients needed and prepare the dough with buttermilk and set aside.
• Pressure cook dal and rice in two containers in a pressure cooker. You can do this according to your availability, do it two times in the same cooker, use two cookers etc.
• Chop onion, capsicum and tomatoes and other needed ingredients like green chillies coriander etc. mean while.
• Boil water and keep the paneer cubes immersed in water. By now rice and dal would be done and fluff the rice, mash the dal and keep aside.
• Temper for dal and then prepare kadai paneer. Lastly roll and keep the theplas in hot pack.

Notes

Soaking basmati rice in hot water for 15 to 20 minutes gives long grain after cooked.

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